Comments for Food And Beer

Comment on Food and Beer Pairing by Jeff

Jeff — Thu, 17 May 2012 19:11:33 +0000

Shoot me an email: Jeff at Texasbreweries dot com

Comment on Food and Beer Pairing by Scott

Scott — Wed, 16 May 2012 01:09:14 +0000

I’d love to send you samples of my products to pair with beer – I think we can cross promote our sites with success.

Comment on DDD Irish Beer Cheddar Soup by Stacey

Stacey — Sat, 12 May 2012 22:15:34 +0000

We have tried to make this soup twice. This recipe is definitely not what was shown on DDD and I highly doubt that it’s the real recipe from Blackthorn. Too much beer and way too much pepper called for. This soup tastes like poison. The folks on Foodnetwork.com agree and give this recipe a very low rating: http://www.foodnetwork.com/recipes/irish-beer-cheddar-soup-recipe/index.html

Comment on DDD Irish Beer Cheddar Soup by Jeff

Jeff — Thu, 03 May 2012 20:11:55 +0000

I’m not sure, to be honest. When I made it I ate it all. From a gut reaction, I think it should be okay. I just wonder about how the cheese will do. If you do freeze it, please let me know.

Comment on DDD Irish Beer Cheddar Soup by Kat

Kat — Thu, 03 May 2012 18:57:33 +0000

I know once I make this soup it will go quickly but in case there are any leftovers, can it be frozen?

Comment on Food and Beer Pairing by Daniel Marcil

Daniel Marcil — Mon, 09 Apr 2012 23:43:44 +0000

I love your site. what more could you ask for Beer and food pairing. the only thing is missing is BBQ. I look forward in trying some of your recipes. I have a great Barbeque Sauce with a splash of beer and a drop of bourbon it taste awesome. Keep up the great work.

Comment on Cabot Cheese Five-Point Spread by Wendy

Wendy — Sun, 12 Feb 2012 14:03:41 +0000

Comment on Cooking With Beer by milt geffen

milt geffen — Sun, 22 Jan 2012 04:17:58 +0000

Our website is under construction but will be amazing – by early Feb ’12. It is miltsgourmetbbqpellets.com. We are raising the bar for barbecuing! We use only 100% pure fruit woods including cherry, apple, wine grapevine, nectarine, apricot and peach.
We also mix these fruit woods from Yakima Valley WA with beer hops to make our Beer Hop Blend(tm) which is amazing to barbecue chicken, turkey and pork.
We also blend fresh fermented red wine grapes with fruit woods for Washington Wine Series ™ – terrific with beef dishes. Our SuperApple(tm) is made with fresh apple pomace blended with apple wood and is great for all meats we have tried it with. Our Rosemary Apricot(tm) uses apricot wood blended with rosemary needles and garlic and is amazing with lamb and poultry of all kinds including duck which we love.
You are welcome to provide my email address for any persons who want more info or to know where to get our stuff, until our website is completed. We have patented these recipes and production methods and are the only ones in the world to do this.
Thanks alot and happy barbecuing.
Milt

Comment on Cabot Cheese Five-Point Spread by Jeff

Jeff — Sun, 15 Jan 2012 04:23:17 +0000

Thank you for posting the original recipe!

Comment on Cabot Cheese Five-Point Spread by Wendy

Wendy — Sun, 15 Jan 2012 02:00:01 +0000

Well, yum! One of our most popular dips! Thanks so much for posting. Also great with some flavored cheddars: http://www.cabotcheese.coop/pages/recipes/recipe.php?id=202 (and PretzelCrisps!)